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Julia Child Potato Leek Soup (Potage Parmentier)

A close-up of creamy Julia Child Potato Leek Soup topped generously with fresh chopped parsley in a white bowl.
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A classic, creamy potato and leek soup recipe based on the techniques found in Julia Child’s French cooking repertoire.

Ingredients

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  • 3 tablespoons unsalted butter
  • 4 large leeks, white and light green parts only, thoroughly washed and sliced
  • 1 medium yellow onion, chopped
  • 2 pounds Russet potatoes, peeled and roughly chopped
  • 6 cups chicken stock or vegetable stock
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon white pepper, or to taste
  • 1 cup heavy cream
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Melt the butter in a large heavy-bottomed pot or Dutch oven over medium-low heat.
  2. Add the sliced leeks and chopped onion. Cook slowly, stirring occasionally, for 10 to 15 minutes until the vegetables are soft and translucent but not browned. This is sweating the vegetables.
  3. Add the chopped potatoes, stock, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until the potatoes are very tender.
  4. Remove the pot from the heat. Using an immersion blender or carefully transferring the soup in batches to a standard blender, process the soup until it is completely smooth. If using a standard blender, vent the lid to allow steam to escape.
  5. Return the pureed soup to the pot over low heat. Stir in the heavy cream. Heat the soup gently until it is hot, but do not allow it to boil after adding the cream.
  6. Taste and adjust seasoning with more salt and pepper if needed.
  7. Serve the soup hot as Potage Parmentier, or chill thoroughly and serve cold as Vichyssoise. Garnish each serving with chopped fresh parsley.

Notes

  • Thoroughly clean the leeks; dirt often hides between the layers. Slice them thinly after cleaning.
  • For the smoothest texture, press the pureed soup through a fine-mesh sieve before returning it to the pot.
  • If serving cold (Vichyssoise), chill the soup for at least 4 hours before serving.

Nutrition

Find it online: https://tasteportfolio.com/julia-child-potato-leek-soup-recipe/